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Sous Vide Halibut Recipe

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Sous Vide Halibut

Halibut straddles that fine line between firm-fleshed fish like tuna and swordfish steak, and flaky fish like cod or hake. When raw, it is fleshy and firm, but as it cooks, it separates into large, meaty flakes that require a bit of finesse if you want to avoid toughening it or drying it out. Like other flaky white fish, halibut meat is composed of layers of firm flesh separated by connective tissue. This connective tissue breaks down as the fish cooks, allowing the firmer muscle layers to separate and flake.Sous Vide Halibut Temperature Chart120°F / 49°C: Just starting to flake, tender, sashimi-like layers.130°F / 54.4°C: Very moist, tender, and flaky140°F / 60°C: Firm just at the cusp of tough, moist, and flakyFor timing, there’s no need to leave halibut in a water bath for longer than it takes to just cook through–a half hour to 45 minutes is plenty for one-inch filets, and 45 minutes to an hour for filets up to two inches thick.

Provided by: EasyRecipesCooking.com

Total time: 045 minutes

Prep time: 010 minutes

Yield: Ingredients for 4


4 halibut fillets (5 to 6 oz; 140 to 170g each)
Kosher salt
2 tbsp / 30 ml butter
Aromatics such as fresh thyme, dill, parsley, and/or thinly sliced shallots (optional)
2 tsp / 10 ml vegetable oil, if serving seared


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